Ingredients
- 2 medium eggplants, about 6“ to 8” long
- kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion
- 2 tsp. oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz.whole milk ricotta
- 1/2 c. freshly grated Parmesan
- 1 large egg
- 1/4 c. chopped fresh parsley, plus more for garnish
- 4 c. shredded mozzarella
Directions
Preheat oven to 400°.
Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
In a 9“-x-13” casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles“, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 35 minutes, then garnish with parsley and serve.
https://www.delish.com/cooking/recipe-ideas/recipes/a53697/vegetarian-eggplant-lasagna-recipe/
NOTE:
this site says to roast the eggplant first
“The eggplant roasts at 400 degrees F for 20 to 25 minutes”
